A few weeks ago, Scott and I went to Longhorn after church. We do not usually splurge like that, but we wanted steak and left glad that we'd gone. So, it was worth the trip. I got this salad as my side salad (for a little extra); it came off of the "for a limited time only" menu. It was so good that I figured out how to make it at home.
Grilled Vegetable Salad
Feta cheese - crumbled (optional)
Tomato - diced
Red onion - diced very small
1 bunch asparagus
1/2 bell pepper (red or green)
1 c corn (I used frozen)
1 small white onion (optional)
Olive oil (maybe 1 Tbsp)
Cut all vegetables into 1-inch pieces. Drizzle with olive oil and sprinkle with salt and pepper. Grill on grill pan (flat side).
1/2 c olive oil
1/4 c organic canola oil
1/4 c balsamic vinegar
1 clove minced garlic (just use the stuff you buy in the jar)
1 Tbsp lemon juice
Whisk together all ingredients. Salt and pepper to taste. I invested in one of those dressing shakers you buy to go along with the italian dressing packets. Worth it.
Prepare salad. Top with grilled vegetables. Drizzle with dressing.
Make it a meal by adding grilled chicken (pictured).
If you leave off the feta, this is a gluten and dairy free meal.